A service can be compliant on paper and failing at the table. The gap plays out over a few seconds of presence.
The dish arrives at the right temperature, but without the guest ever being named; the wine is served correctly, but the advice stops at the label. Procedural compliance is achieved, the experience is not. Those gaps are invisible in a conventional dining room check: they are visible at the table, from the guest’s point of view.
We audit dining as a complete protocol: taking the order, knowledge of the menu and the cellar, synchronisation at the pass, visible and invisible hygiene, handling the unexpected. The diagnosis is then read department by department, from the sous-chef to the head sommelier, with recommendations that hold in service.
- Audit of dining room service, room service and sommelier practice
- Control of hygiene and service posture
- Recommendations by workstation, not by principle